Keto Bassi Salte with Avocado

Ingredients

• 1.5 lbs Lamb
• 4 cups Cauliflower Rice
• 1/2 medium Cabbage
• 2 medium Carrots
• 1 medium Sweet Potato
• 2 Avocado
• 1 medium Onion
• 1 cup Chicken Broth
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 cup Raisins
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Prepare the 1.5 lbs of lamb by cutting it into 1-inch pieces. Season these lamb pieces evenly with 1 tsp salt and 1/2 tsp pepper.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully add the seasoned 1.5 lbs lamb pieces to the hot oil and brown them on all sides for 5-7 minutes until they have a deep brown crust. Remove the browned lamb from the pot with tongs or a slotted spoon and set it aside on a plate.
3. 3Reduce the heat to medium. Add the chopped 1 medium onion, minced 2 cloves garlic, and grated 1 tsp ginger to the same pot. Cook, stirring frequently, for 3-4 minutes until the onion is softened and translucent. While the aromatics cook, chop the 1/2 medium cabbage into 1-inch pieces, slice or dice the 2 medium carrots into 1/2-inch pieces, and peel and dice the 1 medium sweet potato into 1/2-inch pieces.
4. 4Add the 4 cups cauliflower rice, chopped 1/2 medium cabbage, sliced 2 medium carrots, diced 1 medium sweet potato, and 1/4 cup raisins to the pot with the aromatics. Pour in the 1 cup chicken broth and stir all ingredients together gently.
5. 5Return the browned 1.5 lbs lamb pieces to the pot with the vegetables and broth. Bring the liquid to a simmer over medium heat, then reduce the heat to low. Cover the pot tightly and cook for 20-25 minutes, until the lamb is tender and the vegetables are cooked through; the lamb's internal temperature should reach 145°F (63°C).
6. 6While the lamb and vegetables are simmering, carefully dice the 2 avocados into 1/2-inch pieces.
7. 7Once the lamb and vegetables are cooked, remove the pot from the heat. Gently stir in the diced 2 avocados. Serve the Keto Bassi Salte hot.

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